Twice Baked Mashed Potato Casserole

Name: Easy Twice Baked Potato Casserole
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Ingredients: 5 pounds medium size Russet potatoes, (scrubbed and dried); 1 tablespoon olive oil; 1/2 pound thick cut bacon, (chopped 1/2-inch); 12 tablespoons (1 1/2 sticks) unsalted butter, (softened, cubed*); 1 1/4 cups sour cream, (room temperature); 1 cup warm milk; 3 tablespoons fresh parsley ((1 1/2 teaspoons dried)); 1 teaspoon salt, (more or less to taste); 1/2 tsp EACH garlic powder, pepper, paprika, dried dill weed; 1/3 cup chopped green onions; 1 1/2 cups freshly grated cheddar, (divided); 1/2 cup freshly grated Gruyere cheese

This Twice Baked Potato Casserole is the EASY, convenient, make ahead friendly version of your favorite side! It boasts creamy mashed potatoes loaded with bacon and cheese, with small bits of potatoes skins (customizable). Simply combine all the ingredients in a bowl, transfer to a casserole dish and bake when you’re ready AKA perfect for holidays or entertaining!

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up close view of Twice Baked Potato Casserole showing how cheesy it is

What makes this the Best Recipe for Twice Baked Potato Casserole

MASHED POTATOES. Instead of cubing and layering the potatoes like some recipes, this recipe mashes them into buttery, creamy perfection.
NO BLAND POTATOES. This recipe is adeptly seasoned to cut through the richness while still allowing the potatoes to shine.
CUSTOMIZABLE POTATO SKINS. Add as little or as much as you like.
EASY. Roast the potatoes, mash the potatoes, and bake!
VERSATILE. I’ve included TONS of variations like Broccoli and Cheddar Twice Baked Potato Casserole and Caramelized Onion and Gruyère Twice Baked Potato Casserole.
MAKE AHEAD FRIENDLY. Prep ahead of time, then just pop in the oven to bake to glorious cheesy perfection.

Best Twice Baked Potato Casserole Recipe ingredients

This potato casserole recipe is made with just a few basic ingredients, but tastes like a million bucks! Let’s take a closer look at what you’ll need (full recipe in the printable recipe card at the bottom of the post):

Potatoes: Russet potatoes are the best potatoes for Twice Baked Potato Casserole because their interiors mash up creamy instead of gummy
due to their high starch content and low moisture.
Bacon: Use thick cut bacon, if possible, so it doesn’t get lost in the recipe.
Butter: Use unsalted butter or reduce the salt in the recipe and salt to taste.
Sour cream: This makes the potatoes extra creamy! Full fat or low fat both work great. You can also use Greek yogurt but it’s tangier.
Milk: Any type of milk will work in this potato casserole recipe.
Fresh parsley: Use flat leaf parsley instead of curly for its stronger and more robust flavor. You may also substitute with dried.
Cheeses: Sharp cheddar is the quintessential cheese for potatoes with its sharp richness, while nutty Gruyere is the consummate melting cheese.
Seasonings: Garlic powder, paprika, dried dill weed, salt and pepper pair beautifully with potatoes.

serving Twice Baked Potato Casserole garnished with green onions

potato casserole variations

Feel free to experiment with your favorite flavors and ingredients to create a Twice Baked Potato Casserole that suits your mood and preferences!

Broccoli and Cheddar Twice Baked Potato Casserole: Add steamed broccoli florets to the potato mixture and mix in extra cheddar cheese for a cheesy and veggie-packed version.
Buffalo Chicken Twice Baked Potato Casserole: Mix in shredded cooked chicken tossed in buffalo sauce and add blue cheese crumbles for a spicy and savory twist.
Garlic Parmesan Twice Baked Potato Casserole: Infuse the potato mixture with roasted garlic, Parmesan cheese, and fresh herbs like thyme or rosemary for a flavorful and aromatic dish.
Mushroom and Swiss Twice Baked Potato Casserole: Sauté sliced mushrooms and mix them with Swiss cheese for a creamy and earthy flavor profile.
Herb and Goat Cheese Twice Baked Potato Casserole: Add a combination of fresh herbs such as chives, parsley, and dill, and incorporate tangy goat cheese for a sophisticated twist.
Caramelized Onion and Gruyère Twice Baked Potato Casserole: Sauté onions until caramelized and mix them with Gruyère cheese for a sweet and savory combination.
Sun-Dried Tomato and Feta Twice Baked Potato Casserole: Incorporate chopped sun-dried tomatoes and crumbled feta cheese for a Mediterranean-inspired flavor.
Pesto and Mozzarella Twice Baked Potato Casserole: Swirl pesto into the potato mixture and top with melted mozzarella for a vibrant and herby variation.
Mexican Inspired Twice Baked Potato Casserole: Mix in taco-seasoned ground beef or turkey, black beans, and/or corn, and top with salsa, guacamole, and cilantro for a complete dinner fiesta.

up close of a serving spoon of twice baked potato casserole showing how creamy the potatoes are

How to make Twice Baked Potato Casserole

Let’s take a closer look at how easy this Twice Baked Potato Casserole is to make (full recipe in the printable recipe card at the bottom of the post):

Step 1: Bake the potatoes. Add potatoes to baking sheet and prick each one a few times with a fork. Drizzle potatoes lightly with olive oil and rub to coat potatoes (I use my hands). Bake potatoes at 400 degrees F for 45-60 minutes OR until fork tender.

showing how to make twice baked potato casserole by adding potatoes to a baking sheet, piercing with a fork, rubbing with olive oil, then baking

Step 2: Cook bacon. Add bacon pieces to a large Dutch oven and heat over medium heat. Cook until crisp and the fat is rendered (they will overlap, then shrink). Remove bacon with a slotted spoon to a paper towel lined plate. Reserve ¼ cup bacon for topping the casserole (the rest will go in the casserole).

showing how to make twice baked potato casserole by cooking bacon pieces until crispy in a Dutch oven

Step 3: Cube potatoes. Leave the skins on half of the potatoes and peel and discard the remaining skins. Cut each potato in half, then slice into cubes.

showing how to make twice baked potato casserole by removing skins from half of the potatoes, and cubing all potatoes

Step 4: Combine ingredients. Add the potatoes to a large mixing bowl along with butter, milk, sour cream and seasonings.

showing how to make twice baked potato casserole by adding potatoes, milk, sour cream and seasonings to a bowl

Step 5: Mash potatoes. Mash until smooth, then stir in green onions, part of the bacon, Gruyere and half of the cheddar.

showing how to make twice baked potato casserole by mashing the potatoes, then stirring in cheddar cheese and green onions

Step 7: Bake. Transfer potatoes to a lightly greased 9 x 13 baking dish, spread into an even layer, then top with remaining cheddar cheese. Bake for 20-25 minutes. Top with remaining bacon. Garnish with additional green onions and fresh parsley if desired. Serve warm!

showing the creamy mashed potato inside of Twice Baked Potato Casserole

TIPS FOR making potato casserole Recipe

Follow these tips for the creamiest, most flavorful Twice Baked Potato Casserole recipe!

Choose the Right Potatoes. Only use starchy Russets, otherwise the casserole can be gummy.
Bake Potatoes Long enough. Bake the potatoes until they’re fully cooked and easily pierce with a fork, otherwise, they won’t mix up fluffy when mashed.
Don’t overmix. Overmixing potatoes is usually the culprit for gummy, gluey or sticky potatoes. The science behind this is simple: when the potatoes are cooked, they develop swollen starch cells. When the potatoes are mixed, the cells are ruptured and release starch. The more cells that are broken, the starchier and more gummy the potatoes will become.
Make them creamy. Add additional milk, as needed, so the potatoes are rich and creamy and not the least bit dry because more moisture will be released in the oven.
Season to taste. Taste and season the mashed potatoes before they go in the oven because they will be the same flavor when they come out.
Experiment with Mix-Ins. See the variations section above and get creative with mix-ins.
Serve Hot. Hot potato! This Twice Baked Potato Casserole is the creamiest served hot out of the oven.

serving twice baked potato casserole with cheddar cheese, green onions and bacon

How to serve Twice Baked Mashed Potato Casserole

This Twice Baked Potato Casserole recipe is a delicious side to SO many meals! It pairs well with everything from beef to chicken to pork, and is a crowd pleasing side dish for holiday dinners or potlucks. Here are a few ideas:

Holiday mains! Beef tenderloin, roast turkey, roast turkey breast, glazed ham, honey baked ham, baked ham with cider maple glaze, etc.
Beef: Honey balsamic beef, London broil, marinated flank steak, bacon wrapped filet mignon, beef brisket, spice rubbed steaks, beef tips, etc.
Pork: Baked pork tenderloin (one of the most popular recipes on my site!), balsamic pork tenderloin, crockpot pork loin, Cajun pork tenderloin and blackberry hoisin pork tenderloin.
Chicken: Honey Dijon chicken, French onion chicken, lemon pepper chicken, balsamic chicken, oven fried chicken, chicken cordon bleu and so much more!
Salads: Apple salad, pear salad, Fall salad, squash salad, beet salad, etc.

MEal Prep Twice Baked Potato Casserole Recipe

Prepare the casserole in advance up to the baking step. Tightly cover with foil and refrigerate. When ready to serve, bake, covered, for 15 minutes, then remove the foil and bake, uncovered for 20-25 minutes, until warmed through and the cheese is melted.

How to store Twice Baked Potato Casserole

Store leftover potato casserole in an airtight container in the refrigerator for up to 4 days. The leftovers won’t be as creamy, but still tasty.

How to Freeze Potato Casserole

Double wrap the casserole in plastic wrap, followed by foil. Freeze for up to two months. Thaw overnight in the refrigerator before reheating.

How to reheat poato casserole recipe

-Oven: Cover and bake for 15 minutes, uncover, and bake an additional 20-25 minutes, until completely warmed through.
-Microwave: Transfer individual serving to a microwave-safe plate and microwave for 60 seconds, then at 15-second intervals, as needed, until heated through.

Twice Baked Potato Casserole FAQS

Why is my Twice Baked Potato Casserole gummy?

By following this recipe, you shouldn’t run into any problems, but here are some troubleshooting tips to prevent a gummy filling:

– use Russet potatoes and not waxy potatoes
– always mash the potatoes while they’re still hot
– don’t overmix potatoes

Overmixing potatoes is usually the culprit for gummy, gluey or sticky potatoes. The science behind this is simple: when the potatoes are cooked, they develop swollen starch cells. When the potatoes are mixed, the cells are ruptured and release starch. The more cells that are broken, the starchier and more gummy the potatoes will become.

Why is my Twice Baked Potato Casserole Filling lumpy?

If you end up with a lumpy filling, it means your potatoes were undercooked before mashing. Next time, make sure you check your potatoes with a fork before removing them from the oven. A fork should easily slip into the potatoes AKA the potatoes should be “fork tender.”

Should I let the potatoes cool before mashing?

No, don’t let your potatoes cool before mashing. As soon as the potatoes come out of the oven, cube with oven mitts to and get mixing! Your potatoes will absorb more liquid and turn out creamier. Alternatively, if you let them cool for too long, you’ll end up with gummy potatoes.

showing how to serve twice baked potato casserole on a plate

Looking for more Potato Recipes?

Twice Baked Potatoes
Mashed Potatoes
Potato Au Gratin
Parmesan Crusted Potatoes
Hasselback Potatoes
Butter Potatoes
Smashed Potatoes
Roasted Potatoes
Potato Salad
French Fries

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Servings: -10 servings

Total Time: 1 30

Prep Time: 25

Cook Time: 1 5

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Ingredients

POTATOES

5 pounds medium size Russet potatoes, scrubbed and dried
1 tablespoon olive oil
1/2 pound thick cut bacon, chopped 1/2-inch

FILLING

12 tablespoons (1 ½ sticks) unsalted butter, softened, cubed*
1 1/4 cups sour cream, room temperature
1 cup warm milk
3 tablespoons fresh parsley (1 ½ teaspoons dried)
1 teaspoon salt, more or less to taste
1/2 tsp EACH garlic powder, pepper, paprika, dried dill weed
1/3 cup chopped green onions
1 1/2 cups freshly grated cheddar, divided
1/2 cup freshly grated Gruyere cheese

Instructions

Prep: Preheat the oven to 400 degrees F. Line a baking sheet with foil.
Bake potatoes: Add potatoes to the prepared baking sheet and prick each one a few times with a fork. Drizzle potatoes lightly with olive oil and rub to coat potatoes (I use my hands). Bake potatoes at 400 degrees F until fork tender, about 45-60 minutes. While the potatoes are baking, cook the bacon.
Cook bacon: Add bacon pieces to a large Dutch oven and heat over medium heat. Cook until crisp and the fat is rendered (they will overlap, then shrink). Remove bacon with a slotted spoon to a paper towel lined plate. Reserve ¼ cup for topping the casserole (the rest will go in the casserole)
Cube potatoes: Remove the potatoes from the oven and decrease the heat to 350 degrees F. While the potatoes are still warm (use oven mitts as needed), leave the skins on half of the potatoes and peel and discard the remaining skins. Cut each potato in half, then slice into cubes.
Mash potatoes: Add cubed potatoes (and half skins) to a large mixing bowl along with butter, milk, sour cream, parsley and all seasonings. Mash until smooth. Add additional milk, as needed, so the potatoes are rich and creamy and not the least bit dry. Stir in green onions, bacon for casserole, ¾ cup cheddar and Gruyere. Adjust seasonings to taste as desired.
Assemble: Transfer potatoes to a lightly greased 9 x 13 baking dish, spread into an even layer, then top with remaining ¾ cup cheddar cheese.
Bake, uncovered, for 20-25 minutes. Top with remaining bacon. Garnish with additional green onions and fresh parsley if desired

Video

Notes

*Butter: May sub 4 tablespoons of the butter with additional milk as needed.
Make Ahead: Prepare the casserole in advance up to the baking step. Tightly cover with foil and refrigerate. When ready to serve, bake, covered, for 15 minutes, then remove the foil and bake, uncovered for 20-25 minutes, until warmed through and the cheese is melted.
To store: Store leftover potato casserole in an airtight container in the refrigerator for up to 4 days. The leftovers won’t be as creamy, but still tasty.
To reheat: Cover and bake for 15 minutes, uncover, and bake an additional 20-25 minutes, until completely warmed through.

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4 Comments

Deborah Jepma says

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Made these tonight for supper. I cut the recipe in half as there are only two of us. Worked out fabulous. Great recipe! Will definitely be a favourite!

- Jen says
  
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  I’m so happy to hear that it is a keeper!
  
loan says

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- Jen says
  
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